Concepedia

Leda Battestin Quast

LB

6

Publications

165

Citations

6

H-Index

2011

Active since

Affiliations

Universidade Estadual de Ponta Grossa(Current)

Universidade Estadual de Campinas (UNICAMP)

Universidade Federal da Fronteira Sul

Instituto de Tecnologia de Alimentos

Leda Battestin Quast is an author at Universidade Estadual de Ponta Grossa specializing in food chemistry, food engineering, and engineering.

Top concepts

HealthEngineeringFood ChemistryFood EngineeringFood ProcessingRheologyChemistryBiophysicsBiotechnologyThermodynamics

Publications per year

2011–2020

6

Publications

6

Functional yogurt with strawberries and chia seeds

Jussara Kowaleski, Leda Battestin Quast, Juliana Steffens et al. · Food Bioscience · 2020 · 64 citations

Food Function, Biotechnology, Functional Yogurt

Physical properties of tempered mixtures of cocoa butter, <scp>CBR</scp> and <scp>CBS</scp> fats

Leda Battestin Quast, Valdecir Luccas, Ana Paula Badan Ribeiro et al. · International Journal of Food Science & Technology · 2013 · 28 citations · Full text

Alternative Fat, Food Colloid, Engineering +21

Influence of temperature and homogenization on honey crystallization

Lucília Carolina Vardenski Costa, Elaine Kaspchak, Marise Bonifácio Queiróz et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 2015 · 25 citations · Full text

Materials Science, Prior Homogenization, Engineering +11

Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits

Eduardo Leonarski, David Fernando dos Santos, Mayara Kuasnei et al. · Journal of Culinary Science & Technology · 2020 · 20 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +15

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Leda Battestin Quast, Valdecir Luccas, Theo Guenter Kieckbusch · Grasas y Aceites · 2011 · 14 citations · Full text

Food Colloid, Engineering, Functional Property +21

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